This is a home-run recipe. Other than time spent baking, it comes together in about 10-minutes. I have been baking this tart for years. Pears, nectarines, and apples are all good substitutes for plums.

Fabulous. I had to improvise a tad and used about 1/3C whole wheat flour, since I ran out of white. My tart pan is 10" so I added a little extra of everything. Didn't have red currant so I used strained ligonberry preserves. Everyone loved it - the room was silent while eating and everyone ate every bit on their plates!

This is delicious! It's easy to make, but looks very pretty and impressive. My only problem was with the cooking times given. The crust definitely took less than 30 minutes to bake--maybe only 20 minutes. I found that the filling took about 10 minutes less to cook too. Even still, an awesome recipe overall--just check on it before the times given.

Pretty good. I had
to refrigerate the
crust dough before
I could roll it
out, as it was
quite sticky. My
Santa Rosa plums
are pretty sour;
next time I make
this I will have to
sprinkle the tart
with sugar before
baking. I also
strained plum jam
to use instead of
current, and used
kirsch instead of
framboise. These
changes worked fine.